A few years ago Drew's sweet Mom flew all the way to the Peach state to help me for a week while Drew was quite ill with a rather horrible malady. That's another story all-together. And for another less-tasty bloggy day.
During that time, however, we did quite a lot of rather raw bonding. It was September in Georgia which is usually as malicious as July when it comes to heat and humidity. However, being locked inside, with a practically unconscious sick loved one, we were forced to pretend it was bitter cold. Something about tending to 'the ill' makes you want to have the oven going and be pouring oneself over a rather large stockpot of something savory.
So, darling Mother-in-Law taught me how to make pasta e fagioli. "Pasta and beans" or "poor man's dinner" is an extremely tasty comfort food for anyone who wants a very budget friendly easy dinner that tastes rather expensive. Did I mention that my Mother-in-Law remembers her grandmother teaching her to make this tasty dish during the long winters in New York City? How charming is that?!
Here's what you need:
1 lb Ditalini pasta
2 cans cannelloni beans
2 cans fire roasted tomatoes
1 Tablespoon coconut oil
1 large onion
2 teaspoons minced garlic
1/2 cup Pesto
1 cup white wine
salt/pepper
2 tsp oregano
Parmesan reggiano cheese
fresh parsley
Directions: Sauté chopped onion in the coconut oil. Once tender add in garlic and all the tomatoes. Deglaze the pot with half the wine and add salt and pepper, oregano and pesto. Meanwhile boil and drain pasta. Continue to simmer your sauce about 10 minutes, adding in the beans. Finally add in the cooked/drained pasta with the second half of the wine, you may sprinkle in a little more salt if you so desire. Simmer another minute then serve immediately. Sprinkle with the fresh cheese and fresh parsley leaves.
Serves 6
